"Ms. B. Haven" > ha scritto nel messaggio
...
> On Fri, 6 Jan 2006 18:47:14 +0100, "Pandora" >
> wrote:
>
>>I had a design of the pork cut of meat but now I Am not able to find it
>
> Perhaps this will help
>
> http://www.andrewsmeat.com/web_images/pork_cuts.jpg

A tender loin should be a "eye of loin"?
Yes I understand.
But what I have buyed?
I have buyed a piece of loin with bones THAT i Cll "Filetto". What do you
call it?
It was soft like butter after cooked! How do you call it?
Vilcoooooooo! Help! Can you help me?

--
Have a green Happy New year
Pandora